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APPLE TREES DESCRIPTION & USES # OF TREES
Airlie red fleshed: Airlie Red Flesh is one of the best-flavored and latest-ripening red-fleshed apples, now more properly known as Hidden Rose®.
The Airlie has a yellow skin and deep rose red flesh that’s juicy, crisp, hard, sweet, and tart.
Uses: Cooking and culinary.
Notes: Good keeper and red fleshed. 1
Arkansas Black: The Arkansas Black apple tree was originated by De Kalb Holt in Arkansas. Strikingly beautiful and has a dark purple skin becoming nearly black at maturity. The Arkansas Black apple has very crisp flesh, coarse, greenish-white, sharp flavor, improving with age. Keeps all winter.
Uses: Cider, fresh eating, and pies. 8
Arkansas Sweet: No information available. 1
Ashmead’s Kernel: This heirloom apple is medium size, golden-brown skin with a distinct crisp, nutty snap and can be stored for up to two months. The fruit explodes with a champagne-sherbet juice infused with a sugary and sharp character. This apple is one of the favorite apples in the orchard and is wonderful for cider.
Uses: fresh eating, cider, cooking, and sauce. 5
Belle de Boskoop: This heirloom apple originated from seed in 1856 in the nursery of the Ottlander family in Boskoop, Holland. The Belle de Boskoop apple is a large greenish-yellow fruit with rough skin and dark red blush. Its flesh is crisp, tangy, and highly aromatic that sweetens in storage. This is an outstanding, all-purpose, tart apple with a high acid content. Long sought after by chefs and cider makers for its sharp flavor allowing it to hold up in the oven and bottle.
Uses: Cider (sharper juice), fresh eating, cooking, sauce, and pies.
Notes: Stores up to 6 months. 2
Belmont: The Belmont apple’s flesh is yellowish, tender, and moderately grained. It is juicy, sweet-tart and mild. First mentioned by A.J. Downing in his 1845 edition of “The Fruits and Fruit trees of America” as being identical to a Waxen. Keeps three months in storage. 2
Braeburn: One of the most well-known late season apples of very high quality. It is thought to be a cross between Granny Smith apple and Lady Hamilton apple and is medium to large size with orangish-red blush over a green-yellow background. It is quite tart and firm, good for eating and makes a fabulous pie.
Uses: fresh eating, cider, sauces, and pies. 5
Brown Snout: A traditional English hard-cider variety, producing a mild bittersweet juice. It gets its name from the brown area at the base of the apples, which is particularly prominent when the fruitlets are still developing.
Uses: hard cider. 28
Campfield: The Campfield apple tree is an old and heirloom variety recommended by Cox for cider. The Campfield cider apple tree was noted in the 18th century, often mixed with Harrison apple for the highest quality product. William Coxe described the cider as “strong and highly flavored” in his 1817 treatise on apples. The Campfield apple is medium to large, yellow, often blushed with red. Sweet flesh.
Uses: Hard cider (Bittersweet). 10
Chisel Jersey: This heirloom apple is a traditional English hard cider apple variety and produces a bittersweet juice. It originates from the traditional "west country" area of Somerset, England, and was known since the early 19th century.
Uses: hard cider. 20
Cosmic Crisp®: The Cosmic Crisp® apple is the remarkable result of 20 years of study and research by Washington State University’s (WSU) world-class tree fruit breeding program. WSU owns the patent for this apple and it was first planted for commercial use in the spring of 2017. Classically bred and grown in Washington State, the Cosmic Crisp® is a cross of the Enterprise and Honeycrisp varieties. The large, juicy, and strikingly red apple has a long shelf life and has perfectly balanced flavor and firm texture.
Uses: Great for snacking, cooking, baking, entertaining, and shines in fresh decor like wreaths, floral arrangements, and tablespaces. 10
Dabinett: This heirloom apple originates from the traditional cider region of Somerset, England, in the mid-19th century. A classic English hard cider variety which produces a full bittersweet juice. Unlike many hard cider varieties which are best-used for blended ciders, Dabinett can also be used to produce a single-varietal full-bodied medium-dry cider.
Uses: hard cider. 59
Dolgo Crabapple: Malus Dolgo is named for its elongated dusky pink fruits which are on the larger size for a crabapple. Its complex flavor and a stunning ruby red color is also perfect for crabapple jelly and a good source of pectin for other fruit jellies.
Uses: hard cider, culinary purposes, and fruit jellies. This crabapple is one of the favorite apples for making hard cider and sauces due to its complex flavor and stunning ruby red color. 5
Foxwhelp: This heirloom is one of the oldest surviving varieties of cider apple. The Foxwhelp is classed as a "bittersharp" cider apple, containing high levels of tannin and malic acid. It has small to medium-sized fruit, usually ripening in September, with an uneven, ridged shape, and a deep crimson skin with yellow stripes. Its flesh is acidic and yellow with a red tinge, and its juice will produce a powerful, tannic cider with earthy tones and a hint of pear and butterscotch.
Uses: hard cider. 8
Golden Russet: This heirloom is known for its distinctive appearance and intense flavor. It has been prized as the "champagne" of old-time cider apples and is golden bronze with a coppery orange cheek and heavily splotched with a light brown russet. This russet is crisp, highly flavored, and fine-textured yellow flesh makes for a very sugary juice. The Golden Russet apples are high in both sugar, acid and tannins makes them a good pair with almost any apple for eating, cooking or cider.
Uses: fresh eating, culinary, drying, and hard cider. 5
Granny Smith: This heirloom apple tree is one of best known from Australia. Discovered in 1868 and is thought to be a seedling from a discarded pile of French Crab apples. A beautiful green skin covers its flesh that’s crisp, tart, sweet, and snappy. It’s an excellent keeper with superb eating and cooking qualities because it doesn’t get mushy when baked.
Uses: fresh eating, cider, sauces, pies and culinary. 5
Gravenstein: Gravenstein is a very old heirloom variety that was discovered in 1669. These apples are medium to large, tender, greenish-yellow with broken stripes of red. Its flesh is firm, with a crisp, juicy, and tart flavor. Gravensteins do not keep that well but with such incredible flavor, you won’t want to wait to use them!
Uses: fresh eating, culinary, pies, sauces, juice, and hard cider. 9
Harrison: This heirloom originated in Essex county, New Jersey, before the American Revolution. It is yellow and elongated in shape, with rich, yellow flesh. Harrison apples can produce a superior-flavored “bittersweet” hard cider by itself, and was much sought-after in colonial America.
Uses: hard cider and juice. 5
Harry Masters Jersey: Harry Masters Jersey is a traditional English cider apple variety, producing a “bittersweet” juice. It comes from the county of Somerset and was in use in the early 20th century.
Uses: hard cider. 6
Hewe’s Virginia crabapple: This is a very old crab apple, also commonly known as Virginia Crab, is grown primarily for hard cider production. It produces a high-quality clear juice which adds a dry flavor to cider blends. Translucent, yellow flesh with strong musky flavor with banana, pear, & butterscotch notes when pressed for cider. Great varietal for acid addition to a blend for a highly-flavored dry cider.
Uses: hard cider, sauces, and culinary purposes. 10
Kingston Black: Named after the town of Kingston, the main cider-growing area in the U.K., it is believed to be from the 19th century. This is one of the definitive English hard cider apple varieties and produces a very high quality “bittersharp” juice. It is one of the few English varieties that can be used without blending, to make a single-varietal cider.
Uses: hard cider. 44
Liberty: The school box sized red apple of the McIntosh type has a wonderful sweet and tart balance. Liberty apples are crisper, keeps better (up to three months), more heat tolerant than other McIntosh hybrids, and somewhat like the Macoun apple. It is a wonderful dessert quality when dead ripe. The Liberty apple is excellent for cooking and sweet cider too.
Uses: hard cider, cooking, sauces, and fresh eating. 6
Macoun: This heirloom is a McIntosh-style apple and widely grown in New England with arguably the best flavor of its siblings. Macoun apples are dark purplish-red blush over green background in cooler summer climates. Its crisp flesh is white, richly flavored, aromatic with excellent fresh eating quality. It is a sweet refreshing apple with a pronounced flower-like flavor and plenty of juice.
Uses: hard cider, cooking, sauces, and fresh eating. 5
Major: Major is a traditional English hard-cider variety, producing a full “bittersweet” juice and is believed to originate in south-west England in the late 19th century. Its medium sized fruit being high in tannins and relatively low in acidity.
Uses: hard cider. 2
Mettais: Is one of the few French traditional cider varieties that can be used for single-varietal cider, as well as blended cider and calvados. It produces a “bittersweet” juice.
Uses: hard cider. 4
Mountain Rose: The Mountain Rose is a lovely pink flesh apples that are often sweet, crisp texture, rich flavor with a beautiful aroma. The Mountain Rose apple is medium size, elongated with pink blush and yellow skin. Flesh varies from deep red to pink, splashed white.
Uses: cider, fresh eating, desserts, and pies.
Note: red fleshed. 2
Newtown Pippin: This American heirloom has a history going back over 250 years. It originated in New York state and is one of the earliest apple varieties grown in colonial America. Newtown Pippin is a large yellow green deliciously sweet/tart aromatic apple with white dots on the skin. It is one of the best-flavored apples that has plenty of acid and a hint of pineapple-like note and keeps for many months. With a dense flesh, it is very crisp, juicy, and pleasantly refreshing.
Uses: fresh eating, culinary, hard cider, juice, and traditional cooker. 6
Niedzwetzkyana: The red-fleshed heirloom is one of only a handful that continue to survive from their Kyrgyzstan native highlands of the 1800s. It is a large bright red fruit with brilliant red flesh and can be stored up to four weeks. Its flavor is a bit sweet and tart which makes great apple pies that resemble pies made from cherries and the pressed fruit provides scarlet cider.
Uses: hard cider, culinary, pies, and sauces.
Note: red fleshed. 12
Pacific Crabapple (Malus Fusca): Also known as the Western or Oregon Crabapple, it is the only native crabapple in the Pacific Northwest. This small apple is about a centimeter long and was a highly important food source in the region to coastal indigenous peoples who harvested it annually. The fruit has its own pectin and can be eaten raw or cooked, however it has a tart (sour) and acidic flavor and becomes softer and sweeter after a storage period.
Uses: sauces, jellies, jams, culinary, confections, hard cider, and wine. 12
Pink Pearl: The Pink Pearl is a unique apple with distinctive pink flesh beneath translucent, pearly yellow skin, which sometimes also bears a light pink blush. This a great tasting apple that are tart to sweet-tart, with firm flesh. They are wonderful for baking, especially in open-topped tarts or in sauces where their pink color can really shine.
Uses: cider, cooking, sauces, desserts, and pies.
Note: red fleshed. 1
Pink Princess: This apple was hybridized by Fred Jansen who crossed Pink Pearl and King of the Pippins. They were originally named Pink Old Lady, but was renamed to avoid confusion with the commercial variety Pink Lady.
The Pink Princess apple has pink colored flesh that is similar to that of Pink Pearl, only sweeter, with a nice fruity flavor. It is a medium sized apple with light green skin turning yellow with a few faint red stripes.
Uses: Cider, desserts, and pies.
Notes: Red Fleshed. 1
Porter’s Perfection: This 19th century English cider variety produces a “bittersharp” juice. The juice quality is very good and one of the most desired cider apples which is sometimes used as a blend with other varieties. It has an attractive skin that has a cream background and striped red.
Uses: hard cider and fresh eating. 8
Red Vein: Red Vein Crab apple trees have a small, oblong conic fruit with deep cranberry skin. The Red Vein Crab apple has dark red flesh with a tangy flavor. Red Vein Crab apples make a beautiful cranberry red, delicious tart sauce and very popular of late for hard cider.
Uses: Cider, cooking, and sauces.
Notes: Red Fleshed. 3
Redfield: The Redfield apple has pink to dark red skin with some russetting and dark, slightly dry red flesh. The Redfield apple is not ideal for fresh-eating, but great for cider, baking, vinegar and jelly because of its especially high amount of pectin. It also produces a deep red juice when pressed producing bitter sweet cider.
Uses: Cider, desserts, pies, cooking, and sauces.
Notes: Red Fleshed. 4
Roxbury Russet: Roxbury Russet is probably the oldest apple variety originating from North America in the early 17th century. It remains popular today due to being a good all-around apple that keeps well in cold storage. The Roxbury Russet is a typical russet apple, with a sweet flavor but is larger than most other russets. They are remarkable for their amount of sugar, being firm but fairly tender, with slightly coarse and yellowish-white flesh.
Uses: hard cider, juice, fresh eating, and culinary. 3
Rubinette: Rubinette apples are considered by many the best-flavored apple. A cross between Cox's Orange Pippin and Golden Delicious, Rubinette's apples flavor come almost primarily from Cox's Orange Pippin, but shape similar to Golden Delicious. They are unsurpassed in balance of sweetness and sharpness with the Cox's aromatic qualities. The apple is medium size fruit with bright red striping over golden ground color and slight russeting.
Uses: Cider and fresh eating. 7
Siberian crabapple: This is a very popular crimson, long-stemmed crabapple. They are great for making beautiful red jams, used in blending for hard cider, and for pickles because of their color and flavor.
Uses: Cider, cooking, sauces, canning, and preserves. 5
Whitney Crabapple: This heirloom crabapple is large with yellow skin overlaid with red blush and red striping. Whitney is one of the few crabapples that is great for eating out of hand that’s crisp, juicy, almost sweet, with distinctive crabapple overtones.
Uses: Cider, cooking, sauces, canning, and preserves. 2
Yarlington Mill: This heirloom variety was found growing out of a wall at a water mill in Yarlington, Somerset, England in 1898. It is a late season apple with medium to large fruit.
Uses: only for hard cider. It makes a high-quality, single-variety traditional (English) style cider that is sweet to bittersweet. It can also be blended with other cider varieties if desired. 32
Hybrid: Hybrid crabapple AKWI-001 from Kwiaht. 8
APRICOT TREES DESCRIPTION & USES # OF TREES
Blenheim: This heirloom apricot is a smaller apricot that ripens from the inside, never really getting the total apricot color, but even on the side of green will have the full apricot flavor. It is very juicy and has sweet aromatic flavor that sets the standard for apricots.
Uses: Canning, preserves, and fresh eating. 1
Puget Gold: Puget Gold apricot is a large elongated fruit with orange skin and orange flesh with very good flavor.
Uses: Canning, preserves, and fresh eating. 2
CHESTNUT TREES DESCRIPTION & USES # OF TREES
European/Japanese hybrid: This is a European and Japanese hybrid chestnut. It has large nuts of good flavor.
Uses: many culinary recipes, desserts, stuffings, soups, and savory meat dishes. 2
FIG TREES DISCRIPTION & USES # OF TREES
Black Mission: Black Mission Fig is also referred to as the Franciscan Fig. It is a large fig with purplish black skin, strawberry flesh that is the taste standard for figs. Black Mission Figs are best for eating fresh out of hand or drying. The Franciscan friars brought this heirloom fig tree to the California missions in the late 1700's.
Uses: Fresh Eating, canning, and preserves. 1
Olympian: This fig was found in Olympia, Washington. It has red/purple skin and red flesh.
Uses: Fresh Eating, canning, and preserves. 1
Sultane: The small to medium size oval shaped fig has dark purple to dark brown skin and strawberry colored flesh with a delicious flavor, good for fresh eating or drying. This fig is also known as Noir de Juillet.
Uses: Fresh Eating, drying, canning, and preserves. 1
Hybrid No information available.
Uses: Fresh Eating, canning, and preserves. 2
HAZELNUT TREES DESCRIPTION & USES # OF TREES
Eta: Eta is a nutritious and small sized nut which is best to process (roast, chop, slice, or grind) just before use. They will keep for over a year in the freezer and you can remove the amount you need, bring them to room temperature and use immediately.
Uses: culinary and confections. 1
Polly O The Polly O hazelnut of nut is perfect for shelling, for fresh eating, adding to baked goods, or surrounding with chocolate. Named for Polly Owen, a long-time Oregon hazelnut Industry official.
Uses: culinary and confections. 2
Wepster: This is a very flavorful nut developed for the chocolate, nut, and baking industries. It has the ideal kernel size ranging from 11 to 13 millimeters with the kernel weighing 47% of total weight.
Uses: culinary and confections. 2
MULBERRY TREES DESCRIPTION & USES # OF TREES
Black Pakistan: The Black Pakistan Mulberry is a flavorful and soft-fleshed fruit. The black berries are sweet and aromatic with exceptional size.
Uses: fresh eating, desserts, juice, jams, and syrups. 1
PEACH TREES DESCRIPTION & USES # OF TREES
Frost: Frost peaches are a delicious yellow freestone that tastes like an Elberta peach. The Frost peach has a slight red blush over greenish-yellow to yellow skin.
Uses: fresh eating, desserts, pies, canning, and preserves. 2
Salish Summer: Salish Summer's surface is has a lemon yellow blush with orange with a white flesh that is soft and delicious. A great balance of acid and sweet for an incredible flavor.
It was tested for years at the Washington State University Mt. Vernon Station. Dr. Bob Norton and Carol Norton have recently named it Salish Summer in honor of the native peoples' original name for the Puget Sound - they called it the Salish Sea.
Uses: Fresh eating, preserves and smoothies. 2
PEAR TREES DESCRIPTION & USES # OF TREES
Barnett European (perry pear): Barnett is a great perry pear that is small and russetted with low acids and tannins. Mix Barnett with others in 'perry', or pear hard cider.
Uses: Perry. 3
Bartlett: Discovered before 1770, Bartlett is one of the oldest English dessert pears and was brought to the United States in 1799. Bartletts are a large, classic shaped pear that are golden yellow with a blush of brownish red. They are smooth, juicy, and white fleshed with a pleasant touch of tartness. If you buy canned pears, they are very likely to be this variety because they can bruise easily.
Uses: fresh eating, canning, and preserves. 4
Clapp’s Favorite: The medium to large fruit is one of the best pears for fresh eating with beautiful yellow skin, a red cheek, and wonderful texture. It is aromatic and incredibly juicy with mild, sweet flavor balanced with a little acidity.
Uses: best suited for raw applications, but it can also be used for salads, fruit salads, sliced on top of desserts, and even canned. It compliments gorgonzola cheese, almonds, walnuts, pumpkin seeds, pomegranate seeds, strawberry, apple, spinach, chicken, oregano, rosery, parsley, mint, cilantro, cinnamon, and honey. 6
Hendre Huffcap (perry pear): This variety has a balance of tannin and acidity that makes it an ideal pear from which to make a single-varietal 'perry' pear cider.
Use: ‘Perry’ cider. 4
Orcas: Discovered on Orcas Island, Washington, it has become a regional favorite. The fruit is large, flavorful, and yellow with a carmine blush when perfectly ripe. Its texture is smooth, slick, and features very few grit cells.
Uses: fresh eating, canning, and drying. 5
Thorn European (perry pear): Thorn European perry pear tree has been popular for making perry since the 1760's. This heirloom perry has medium acid and low tannin. Thorn was first recorded in Gloucestershire and has small yellow fruits that have a slight orange flush and some russet.
Uses: ‘Perry’ cider. 2
Vicar of Winkfield: This is an heirloom French variety that was first found around 1760. It is a large pear with greenish-yellow skin, a faint brownish-red blush, and some russeting. The pear has white flesh, tender and juicy, with a slight musky aroma.
Uses: best for culinary purposes or perry, but can also be used for stewing and jams. 4
Hybrid: Local heritage pear trees from Kwiaht. 6
PLUM TREES DESCRIPTION & USES # OF TREES
Bavay’s Green Gage: This is one of the best of the gages, or old European plums, this is still considered the ideal dessert plum in Europe. It has a delicious and rich gage flavor and incredible candy-like sweetness. Juicy, sweet, deep yellow flesh with yellow-green skin dotted with white.
Uses: culinary, desserts, canned, or preserves. 3
Santa Rosa: These plums have a purple-red skin surrounding a superior quality flesh that is rich, tart, and fragrant which makes them very popular.
Uses: fresh eating, culinary, canning, jams, or dehydrated into prunes. 1
Satsuma: The heirloom plum was introduced from Japan by Luther Burbank in the late 1800's.
Satsuma plum trees produce fruit with deep red flesh, a tart, small to medium size plum with excellent flavor. The Satsuma plum should not be confused with the mandarin orange of the same name. These are meaty-fleshed, sweet plums with deep red flesh and is often called the "blood plum."
Uses: fresh eating, canning, baking, and a favorite for cooking. 2
QUINCE TREES DESCRIPTION & USES # OF TREES
Aromatnaya: Aromatnaya is sweet enough to eat fresh and has a pineapple flavor with citrus aroma. It is excellent for cooking, jelly making, or adding to apple cider.
Uses: Cider, desserts, pies, cooking, sauces. 2
Karp’s Sweet: This quince is uniquely sweet, juicy, and non-astringent. Named for the fruit connoisseur and writer David Karp, it is sweeter and less woody than other quinces, living up to the moniker "white apple quince" as it is called in Peru.
Karp’s Weet is long-lasting and offers delightful pineapple-like flavors. They are prized for cooking, jelly making, and adding to apple cider.
Uses: Hard cider, culinary, and jellies. 1
Pineapple: Pineapple Quince is a tender pale yellow fruit with white flesh and slight pineapple flavor.
Uses: Cider, desserts, pies, cooking, sauces. 2
Smyrna: First recognized in Turkey in 1887, the Smyrna Quince is a very large bright yellow fruit with light yellow flesh and stores longer than other varieties. It has a delicious mild pineapple-like flavor.
Uses: Prized for cooking, jellies, and hard cider. Can also be used for desserts, pies, and sauces. 1